Gluten Free Mixed Berry Crisp

Gluten Free Mixed Berry Crisp

Print Recipe
Gluten Free Mixed Berry Crisp
You can't have summer without berries. We love berries in every form, but this Gluten Free Mixed Berry Crisp makes you feel like you're back in your grandma's kitchen! Summer comfort food. And the best part? It's not only gluten free it's also refined sugar free!!! Glory Glory! So gather your berries, and let's crisp it up!
  1. Preheat oven to 380 degrees.
  2. In a large saucepan, combine all ingredients for filling (berries through arrowroot powder).
  3. Cook over medium heat for 5 to 10 minutes or until berries have released moisture and the mixture has begun to thicken. Set aside.
  4. In a medium bowl, combine all ingredients for the topping (butter through nutmeg). Using a fork, gently blend it all together.
  5. Transfer berries to a medium sized baking dish, and evenly distribute crisp topping over them.
  6. Place in the oven and bake for 30 minutes or until berries are bubbling and crisp is golden.
  7. Serve with ice cream, or greek yogurt, or coconut yogurt or coconut whipped cream - the options are endless!
THIS is a Real Super Bowl!

THIS is a Real Super Bowl!

Ever hear that expression, “bowl you over?”

Well, today I’m going to “bowl you over” and show you the wonders of the oft looked over Bowl.

The lowly bowl most often used for soup, ice cream and cereal is really a super powered implement, ready to leap nutritional boundaries in a single bound, resist fast food bullets and are faster to make than a speeding train…

I’m talking power bowls, people. Power Bowls. Capital P, capital B. Pump your fist when you say that!

Power Bowls are nutritional powerhouse meals, all in one bowl. These delicious power bowl recipes are beautiful to behold, delicious to eat and a snap to put together.

From breakfast to dinner, they pack a punch and deliver on all fronts. From Shallot Wilted Arugula with Poached Eggs to Loaded BLT Bowl, you’re going to love having your meal in a bowl!


PS–all recipes are delicious, nutritious and will meet whatever eating style, whether you’re paleo, low carb or just want a bowlful of goodness! Grab these super bowls now.


Gluten-free “grain” or is it a seed?

Gluten-free “grain” or is it a seed?

By: Leanne Ely


It’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a trick, a tip and you’ll get a great recipe to try it out with. Neat, huh?

Today’s focus is on: QUINOA

Quinoa is a seed that’s been around forever, though with the popularity it’s gained in recent years, you’d think it was a new invention. Quinoa has an amazing nutritional profile. This seed is gluten free, high in protein and rich in health-supportive fats.

Quinoa is full of vitamins, fiber and antioxidants. It can lower your cholesterol, and it’s easy to digest.

Easy to eat, easy to cook and easy to digest, there’s much to love about quinoa.

There is a debate in the nutrition world about whether quinoa is Paleo, and I say that if it doesn’t cause you any discomfort, you go ahead and eat it. Do keep in mind, though, that though quinoa is a more nutritious option than a lot of foods, it is carb heavy, so practice good portion control.

Shop for organic, fair-trade quinoa so you know that farmers in South America are getting a fair price for their crop.


Now, it’s time for your Trick:

You can find quinoa in beige, orange, purple, green and almost every color in between. Beige is the tastiest; red is the healthiest!

Your Tip:

Always rinse your quinoa before cooking it. Quinoa has a bitter coating that must be rinsed off before you prepare it. Otherwise, it won’t taste very good. (You should also remember to drain your quinoa after cooking and let it rest for a few minutes.)

And your Recipe:

Oven Chicken Meatballs
Serves 4

1 1/4 pounds ground chicken
1 cup cooked quinoa
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 cup grated zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
2 tablespoons low sodium soy sauce
1 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
1 medium egg, beaten
2 cups tomato sauce
6 tablespoons finely grated Parmesan cheese

COOKING INSTRUCTIONS: Preheat oven to 350 degrees.

In a large bowl, mix together the first 11 ingredients (ground chicken through the egg). With a small scoop, scoop out the mixture onto a parchment lined sheet pan.

Bake the meatballs in the oven for 15 minutes. Then pour over the tomato sauce and sprinkle over the Parmesan cheese. Return the meatballs to the oven and bake for 5-7 minutes more, or until the meatballs are cooked through and the sauce is bubbling.

Remove from the oven and let rest at least 5 minutes before serving.

Dinner doesn’t have to be a dilemma–especially when you have our Brand New Dinner Answers! Click here for details!

10 foods you should never eat

10 foods you should never eat

By: Leanne Ely


Would you be shocked to learn that a number of foods sold in grocery stores across the United States have been banned in other countries across the world because of the harmful additives they contain?

If you have any of the following ten foods in your home, I recommend you ditch them pronto.


Foods processed with artificial dyes and colors. Foods for babies and young children are among the food-like items in the US that include one of 3,000+ flavorings, preservatives, or other synthetic ingredients. Mac and Cheese, cheese flavored crackers, Jell-O and many cereals targeted towards children contain dyes banned in many countries including Austria and Norway.

Farm-raised salmon. Farmed salmon is banned in Russia. Farmed salmon is fed a diet of grains (often times genetically engineered), vitamins, antibiotics, chemicals and drugs that are unsafe for humans. Look for wild-caught pacific salmon for a much healthier alternative to the farmed variety.

rBGH in dairy. rBGH is a human-made version of natural BST, a hormone in cows that increases their milk production. Monsanto created rGBH from genetically engineered E.coli bacteria. Yes, you read that right. Roughly 1 in 6 US dairy cows are injected with such growth hormones, so there is a good chance your non-organic dairy products contain this hormone. rGBH exposure may cause prostate, colorectal and breast cancer. rBGH is banned in New Zealand, Australia, Israel, Canada and Europe.

Flame retardant drinks. Often found in Mountain Dew, Fanta, Powerade, Sunkist, Gatorade, and Fresca, Brominated Vegetable Oil (BVO) was originally used by chemical companies as a flame retardant. It’s now found in sport drinks and citrus-flavored soda in the US. BVO is banned in many countries across Europe and Japan.

Genetically modified papaya. Most Hawaiian papaya is now genetically modified. Back in the 1990s, ringspot virus almost wiped out the entire US crop of papaya. Now, it’s difficult to find papaya that’s not GMO. This American papaya is banned in Europe.

BHA and BHT. BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are toxic preservatives used in beer, cereal, meat, nut mixes and margarines. BHA causes cancer in rats and could cause cancer in humans. Both BHA and BHT are banned in Japan and Europe.

Chicken laced with arsenic. Farmers in the US are permitted to use animal feed containing arsenic-based drugs because of arsenic’s ability to make animals grow faster and to make their meat appear more fresh and pink. Arsenic-laced chicken is banned in Europe.

Olestra/Olean. Procter & Gamble created a cholesterol- and calorie-free fat substitute for us in fat-free snacks. Olestra (a.k.a., Olean) was approved for use by the FDA in 1996 and is usually used in chips and french fries. Olestra was named by Time magazine as one of the worst 50 inventions of all time. Olestra/Olean is banned in Canada and the UK.

Ractopamine-tainted meat. Ractopamine is also known as Paylean and Optaflexx was originally used to treat asthma. It’s used in the US as a muscle enhancer and to reduce the overall fat content in meat. 45% of pigs, 30% of ration-fed cattle and an unknown percentage of turkeys in America eat feed enhanced with Ractopamine. Ractopamine is banned in 160 countries in Europe, Taiwan, Russia and Mainland China.

Bread “enriched” with potassium bromate. Commercial baking companies use flour “enriched” with potassium bromate to make their bread dough more elastic and better able to stand up to bread hooks. Potassium bromate has been banned in Canada, Europe and China.

Who’s hungry?

Thought so!

Cuckoo for coconut water

Cuckoo for coconut water

By: Leanne Ely

Like most Paleoistas, I’m nuts about coconuts. Coconuts are relied on quite heavily for those of us following a Paleo lifestyle. I cook with coconut oil, I drink coconut milk and I add coconut water to my daily smoothie.

Coconut water is the liquid you find inside a coconut. The water of the coconut contains just about 50 calories per cup and no fat. Coconut water also contains magnesium and potassium. With its natural sugar (simple carbs), minerals (electrolytes) and water, you might consider coconut water to be nature’s Gatorade.

Coconut water promotes kidney and heart health and can even fight aging.

I love the taste of coconut water, and because it only contains a scant amount of natural sugar, I don’t worry about the daily dose I add to my morning smoothie.

And don’t worry. I don’t collect coconuts and crack them open each morning. You can buy coconut water in cans or in tetra packs.

But before you go shopping for coconut water, it’s time for your Trick:

When shopping for coconut water, you MUST read your labels. Coconut water is only Paleo if it’s 100% pure coconut water. Some companies like to add sugar to their coconut water and some are “from concentrate.” Avoid those. I like the Amy & Brians Naturals brand of coconut “juice” because it contains pulp and makes you feel like you’re drinking from a coconut.

Your Tip:

Add coconut water to your smoothie instead of almond milk! The mild flavor of coconut water won’t overpower the flavor of your smoothie, and the minerals it contains adds more nutrition to your smoothie than plain old drinking water.

And your Recipe:

Tropical Blend Smoothie

Serves 1

3/4 cup unsweetened coconut milk
1/4 cup unsweetened coconut water
1/4 cup frozen pineapple chunks
1/4 cup frozen mango cubes
2 scoops Saving Dinner All-in-One Vanilla Smoothie mix
2 scoops Saving Dinner Fibermender 2.0 (optional)
1 tablespoon unsweetened shredded coconut

In a high quality blender, add in the coconut milk and water. Dump in the frozen pineapple and mango. Blend until mostly smooth and then add in the Saving Dinner All-in-One Vanilla Smoothie Mix and Fibermender 2.0 and blend once more. Pour into a glass and sprinkle the shredded coconut over the top to garnish.

Tropical Blend Smoothie

How to Make Stuffed Peppers

How to Make Stuffed Peppers

By: Leanne Ely

In today’s video, we’re going to stuff some bell peppers with my tasty meatloaf mix. This is one of my very favorite recipes and it is super simple.

To make my meatloaf mix you will need:

  • Grass-fed Ground Beef
  • Cumin
  • Garlic
  • Thyme
  • Oregano
  • Half and half
  • Nutmeg
  • Ketchup
  • Bread Crumbs (or) Almond Meal (for a gluten-free option)
  • Eggs
  • Salt
  • Pepper
  • Rice (optional)
  • Spaghetti or tomato sauce (optional)

Cooking instructions:

  • Stuff around two tablespoons of meatloaf mix into bell peppers
  • Bake stuffed peppers at 375-400 degrees for around 40 minutes (depending on how big your bell peppers are)

Watch the video above to not only find out how to make these delicious meatloaf stuffed peppers but I will also show you how to easily get the tops off of bell peppers and a very special trick for how to cook the stuffed peppers so that they don’t collapse in the oven!

Super simple and so delicious and tasty!

For more great videos like this, go here to check out all of our YouTube videos!

Manic Meatloaf
Serves 6

1 tablespoon olive oil
1-1/2 cup chopped onion
1/2 cup red bell pepper chopped
1/4 cup green bell pepper chopped
2 big cloves of garlic, pressed
2 eggs, beaten
1/2 cup ketchup
1/2 cup milk
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
Salt and pepper to taste
2 pounds ground beef
1/2 pound sausage (not Italian)
3/4 cup fine bread crumbs

In a skillet, heat oil over medium high heat. Add the onion, bell peppers, and garlic. Cook for a few minutes till fragrant and beginning to wilt, then turn on low till wilted, about 10 minutes. Set aside.

In a large mixing bowl, add the meats, and remaining ingredients. Mix well. Add sauteed vegetables and mix well again. Shape into a long oval-ish blimp—resembling a fat loaf of French bread–and bake at 375 degrees in a baking pan, for approximately 45 minutes. Served with garlic mashed potatoes, (generously add some garlic powder when mashing the potatoes) and steamed broccoli. Enjoy!

Pin It on Pinterest